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Waste Not – Want Not Food Preservation Tips and Tricks
Keene State Dietetic Interns
Freezing: 1. Before freezing vegetables,
blanch for 2-3 minutes in boiling water and then cool in an ice bath.
2. Freeze individual produce such as strawberries in a “loose pack.” Spread out on a sheet pan and freeze then transfer to a bag.
3. Label with item, date, and amount and only pack amounts you can use at one time.
Fermentation 1. Use up local cabbage by
making homemade sauerkraut. 2. For a new challenge, try to
ferment other vegetables such as carrots.
3. Eat fermented vegetables often to reap the benefits of probiotics.
Dehydration
1. Heat oven to lowest setting, cut your fruit and veg into uniform ¼ inch slices, and put them in the oven on a lined sheet pan for 6 to 8 hours.
2. Treat fruits with ascorbic acid or lemon juice to prevent browning.
Home Canning 1. Invest in a water-bath canning
pot and tools to make the process easier and more efficient.
2. Reuse the glass jars every year – you will need new lids. The red seal around the rim is only good for one use.
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Strawberry Fruit Leather Makes 12 sevings
Ingredients: 4 cups of strawberries, trimmed and cut Preparation:
1. Preheat your oven to 150°F (or as low as your oven will go). Line an 11-by-17 cookie sheet with a Silpat baking mat or parchment paper. Silpat will offer better results.
2. Puree the fruit in a food processor until completely smooth. 3. Slowly pour the pureed fruit onto the prepared pan. Use the back of a spoon or spatula to
spread it out evenly. Carefully slide the pan into the oven, and bake for eight hours (or six to seven hours if your oven is at a slightly higher temperature).
4. Remove the pan once the fruit is set and still slightly tacky. Be careful not to overcook, as you'll end up with fruit chips instead of fruit leather. Once the fruit has cooled to room temperature, slowly peel it off the mat or parchment paper. Cut out 12 portions; store in an airtight container.
Adapted from PopSugar.com
Reading List:
Freezing https://www.ag.ndsu.edu/pubs/yf/foods/fn403.pdf Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family by Kati Neville Fermentation The Art of Fermentation by Sandor Ellix Katz Wild Fermentation by Sandor Katz Cultures for Health; online Home Canning Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by America’s Test Kitchen Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone Mixed Canning and Preservation Methods DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles by Rockridge Press The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader Dehydration The Complete Idiot's Guide to Dehydrating Foods by Jeanette Hurt
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WASTE NOT -WANT NOTFood Preservation Tips & Tricks
HANNAH WISE & REBECCA BEHRKEENE STATE COLLEGE DIETETIC INTERNS
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Objectives1. Participants will be able to
name 3 different preservation techniques
2. Participants will learn how to make a fermented food
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Outline● Icebreaker● Brief history of food preservation● Food preservation through different cultures● Preservation techniques● Food activity- Make your own sauerkraut! ● Discussion & conclusion
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Timeline of food preservation
12,000 BC: Sun Drying
2000s: Chemical Preservatives
10,000 BC: Fermentation
600 ad: Jam
1400: Curing
1794: Refrigeration
1790s: Canning
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Preservation through different cultures
SOUTH AMERICA, THE INCAS:
CHUNOS
Photograph by: David Stone, theculturetrip.com
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Preservation through different cultures
GREENLAND,THE INUITS:
KIVIAK
Photo souce: phatual.com
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Preservation through different cultures
NORTH AMERICAN TRIBE:
PEMMICAN
Photo source: thebestbeefjerky.org
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Preservation through different cultures
BEDOUINS:
GHEE
Photo source: food.ndtv.com
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Preservation through different cultures
BRAZIL:
FARINHA
Photo source: Foodsafetybrazil.org
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PRESERVATION TECHNIQUES1. Freezing
2. Dehydration
3. Home Canning
4. Fermentation
www.pinterest.com
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freezing- Quick- Easy- Versatile- Quality
www.designmom.com
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Freezing Tips1. Blanch your vegetables
www.eatbydate.com
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Freezing Tips2. Choose the right container
-size
-material
3. freeze in portions
4. Label product, date,
and amount
5. Solid pack or loose pack
www.theyummylife.comw
ww
.joyi
neve
ryse
ason
.com
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Freezing Tips6. Use FIFO
7. Keep a freezer inventory
8. Keep coils clean
9. Proper seals
www.targetintegration.com
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Advantages:
1. No risk of botulism2. Takes up less space3. No need for freezing,
refrigeration or canning equipment
4. Foods will keep for up to a year.
Dehydration
mycocreations.wordpress.com
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DehydrationMethods:
- Chunks, slices or fruit leather- Lemon juice or ascorbic acid- Conventional oven, dehydrator or
sun
www.realmomnutrition.com
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Home Canning: A brief history
www.encyclopediaofukraine.com
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www.necliquepasici.com
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Home Canning: a Brief HistoryWorld War II:
Propaganda encouraged “victory gardens” and canning of home grown produce.
nozo
mbi
esal
oud.
blog
spot
.com
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Home CanningSo why can today?
- Save money- Build self
reliance- Lifelong
memories- Control
newlifeonahomestead.com
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Home Canning1. Fill jars with acidic foods2. Cover with lids and boil until a seal forms3. Air is forced out of the jar
This action creates a vacuum seal and acidic environment where bacteria will not thrive.
wal
mar
t.com
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Cooked: Fermentation
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Fermentation
fermup.com
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India: Lassi
eatreadandcook.blogspot.com
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Bulgaria:Kefir
marinas-deli.com
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Ukraine:Sauerkraut
haw
thor
neva
lleyf
arm
.org
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Korea: Kimchi
ww
w.p
latin
gsan
dpai
rings
.com
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Fermentation- Bacteria: Lactobacillaceae- Yeast: CO2 and alcohol- Molds: flavor
microbialfoods.org
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FermentationIt’s good for your gut!
com
mon
fund
.nih
.gov
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Homemade Sauerkraut
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Eat local nutritious foods throughout the year, try one new preservation
technique!
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THANK YOU!!Photo source: polknc.org
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References● Christensen, Emma. "How To Make Homemade Sauerkraut in a Mason Jar." Web log post. Kitchn. N.p., 16 Aug. 2015. Web. 1
June 2016. ● Garden-Robinson, Julie, Ph.D., R.D., L.R.D. Food Freezing Guide. Publication. Extension Service, North Dakota State
University. Fargo: North Dakota State U, 2013. 1-40. Print. ● Garden-Robinson, Julie, Ph.D., R.D., L.R.D. Food Preservation: Fact or Myth? Publication. Extension Service, North Dakota
State University. Fargo: North Dakota State U, 2015. 1-2. Print. ● "Fermented and Vegetables. A Global Perspective. Chapter 2." Fermented and Vegetables. A Global Perspective. Chapter 2.
N.p., n.d. Web. 22 June 2016. ● "Fermented Foods – Your Ultimate Guide to Fermented Food Lists." Mercola.com. N.p., n.d. Web. 22 June 2016. ● "FSIS." The Big Thaw. N.p., n.d. Web. 22 June 2016. ● "Home Canning Guide: Learn How to Can Your Own Food." Mother Earth News. N.p., n.d. Web. 22 June 2016. ● Nummer, Brian A., Ph.D. "Historical Origins of Food Preservation." National Center for Home Food Preservation. N.p., May
2002. Web. 22 June 2016. ● "PickYourOwn.org." Dehydration. N.p., n.d. Web. 22 June 2016. ● Stone, Jerry James. "How Canning Was Invented, and How It Changed the Way We Eat." Web log post. Kitchn. N.p., 13 Apr.
2015. Web. 1 June 2016. ● Stroller-Conrad, Jessica. "Canning History: When Propaganda Encouraged Patriotic Preserves." NPR. NPR, 3 Aug. 2012. Web.
22 June 2016.